Beef Barley Soup
Browning the beef in batches is the move that makes this soup taste like it simmered all day — those dark, crusty bits stuck to the bottom of the pot are pure flavor that seasons the broth from the first ladle. Pearl barley is the quiet workhorse here: it thickens the broth into something silky and substantial while drinking up the beefy stock, so the soup reads hearty without being heavy. It's a one-pot, high-protein, whole-grain dinner that freezes beautifully and reheats even better, and it pairs perfectly with a wedge of our Skillet Cornbread.
Dinner · American, Fall, Winter, High-Protein, Whole-Grain • 1 hr 35 min
Nutrition (per serving)360Calories·13gFat·32gCarbs·30gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the soup:
- 2 tablespoons olive oil, divided
- 2 pounds beef chuck, trimmed and cut into ¾-inch cubes
- 1½ teaspoons kosher salt, divided, plus more to taste
- ¾ teaspoon freshly ground black pepper, plus more to taste
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into ½-inch pieces
- 3 celery stalks, cut into ½-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups low-sodium beef broth
- 1 cup pearl barley, rinsed and drained
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- For serving:
- ¼ cup chopped fresh parsley
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Steps
- Season the beef: Pat the beef cubes dry with paper towels and season all over with 1 teaspoon of the kosher salt and the black pepper.
- Sear in batches: Heat 1 tablespoon of the olive oil in a large Dutch oven or 6-quart pot over medium-high heat until shimmering. Add half the beef in a single layer and sear, without moving, until deeply browned on two sides, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining beef, adding the remaining oil only if the pot looks dry.
- Sauté the aromatics: Reduce the heat to medium. Add the onion, carrots, and celery and cook, scraping up the browned bits from the bottom of the pot, until the vegetables have softened, 6 to 7 minutes. Stir in the garlic and tomato paste and cook until fragrant and the paste deepens to a brick red, 1 to 2 minutes.
- Build the broth: Return the beef and any accumulated juices to the pot, then pour in the beef broth, stirring to dissolve the browned bits. Add the barley, thyme, bay leaves, and Worcestershire. Bring to a boil, then reduce the heat to low, cover, and simmer gently until the beef is fork-tender and the barley is plump and tender, 60 to 75 minutes; an instant-read thermometer inserted into a cube will register about 200°F.
- Finish: Remove and discard the bay leaves. Taste and season with the remaining ½ teaspoon kosher salt (or more) and a few grinds of black pepper.
- Serve: Ladle into bowls and scatter with the parsley.
Tips & Variations
Make Ahead
The soup can be made up to 2 days ahead and refrigerated — like most braises, it deepens overnight. Cool it completely before refrigerating. The barley will keep absorbing broth as it sits, so thin it with a splash of beef broth when you reheat.
Storage
Refrigerate leftovers in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Reheat gently over medium-low heat, adding a splash of broth or water to loosen, until warmed through. Expect the soup to be thicker the next day — loosen it to the consistency you like.
Substitutions
Beef chuck is ideal for its marbling and collagen, but bottom round or sirloin tip work in a pinch — just keep the cubes small and don't rush the simmer. Pearl barley is the classic, but hulled barley (which cooks about 90 minutes) or farro both work as whole-grain swaps. Swap the beef broth for chicken broth for a lighter, sweeter soup. For a plant-forward version, skip the beef and use 1 pound of sliced cremini mushrooms seared in the same way, plus 1 (15-ounce) can of drained white beans stirred in during the last 10 minutes, and use vegetable broth — the mushrooms deliver the same savory depth without the meat.
Nutrition
Per serving: ⅙ of the recipe (about 1¾ cups)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
